Lin CM - Search Results

1

A comparison of hand washing techniques to remove Escherichia coli and caliciviruses under natural or artificial fingernails.

Lin CM, Wu FM, Kim HK, Doyle MP, Michael BS, Williams LK. Lin CM, et al. J Food Prot. 2003 Dec;66(12):2296-301. doi: 10.4315/0362-028x-66.12.2296. J Food Prot. 2003. PMID: 14672227 Free article.

2

Inactivation of Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes on apples, oranges, and tomatoes by lactic acid with hydrogen peroxide.

Venkitanarayanan KS, Lin CM, Bailey H, Doyle MP. Venkitanarayanan KS, et al. Among authors: lin cm. J Food Prot. 2002 Jan;65(1):100-5. doi: 10.4315/0362-028x-65.1.100. J Food Prot. 2002. PMID: 11808779 Free article.

3

Cross-contamination between processing equipment and deli meats by Listeria monocytogenes.

Lin CM, Takeuchi K, Zhang L, Dohm CB, Meyer JD, Hall PA, Doyle MP. Lin CM, et al. J Food Prot. 2006 Jan;69(1):71-9. doi: 10.4315/0362-028x-69.1.71. J Food Prot. 2006. PMID: 16416903 Free article.

4

Comparison of media and sampling locations for isolation of Listeria monocytogenes in queso fresco cheese.

Lin CM, Zhang L, Doyle MP, Swaminathan B. Lin CM, et al. J Food Prot. 2006 Sep;69(9):2151-6. doi: 10.4315/0362-028x-69.9.2151. J Food Prot. 2006. PMID: 16995517 Free article.

5

Development of thermal surrogate microorganisms in ground beef for in-plant critical control point validation studies.

Ma L, Kornacki JL, Zhang G, Lin CM, Doyle MP. Ma L, et al. Among authors: lin cm. J Food Prot. 2007 Apr;70(4):952-7. doi: 10.4315/0362-028x-70.4.952. J Food Prot. 2007. PMID: 17477266 Free article.

6

Transfer of Salmonella montevideo onto the Interior Surfaces of Tomatoes by Cutting ^†.

Lin CM, Wei CI. Lin CM, et al. J Food Prot. 1997 Jul;60(7):858-862. doi: 10.4315/0362-028X-60.7.858. J Food Prot. 1997. PMID: 31026878 Free article.

7

The application of a novel non-thermal plasma device with double rotary plasma jets for inactivation of Salmonella Enteritidis on shell eggs and its effects on sensory properties.

Lin CM, Herianto S, Chen HL, Chiu YC, Hou CY. Lin CM, et al. Int J Food Microbiol. 2021 Oct 2;355:109332. doi: 10.1016/j.ijfoodmicro.2021.109332. Epub 2021 Jul 27. Int J Food Microbiol. 2021. PMID: 34358812

8

Determination and frying loss of histamine in striped marlin fillets implicated in a foodborne poisoning.

Lee YC, Lin CM, Huang CY, Huang YL, Chen HC, Huang TC, Tsai YH. Lee YC, et al. Among authors: lin cm. J Food Prot. 2013 May;76(5):860-6. doi: 10.4315/0362-028X.JFP-12-298. J Food Prot. 2013. PMID: 23643129 Free article.

9

Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos).

Hwang CC, Lin CM, Kung HF, Huang YL, Hwang DF, Su YC, Tsai YH. Hwang CC, et al. Among authors: lin cm. Food Chem. 2012 Nov 15;135(2):839-44. doi: 10.1016/j.foodchem.2012.05.035. Epub 2012 May 12. Food Chem. 2012. PMID: 22868167

10

Characterization of the effects of micro-bubble treatment on the cleanliness of intestinal sludge, physicochemical properties, and textural quality of shrimp (Litopenaeus vannamei).

Huang PH, Wu YY, Huang PH, Lin CM, Chen HL, Chen MH, Shih MK, Hou CY. Huang PH, et al. Among authors: lin cm. Food Chem. 2025 Apr 30;472:142909. doi: 10.1016/j.foodchem.2025.142909. Epub 2025 Jan 17. Food Chem. 2025. PMID: 39919545 Free article.

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